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Sweet Chili & Soy-Glazed Meatballs

Sweet Chili & Soy-Glazed Meatballs

over Ginger Ponzu Veggie Stir-Fry

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One of our favorite cheffy tricks for taking meatballs from ordinary to extraordinary? Just add a flavorful glaze! Here, we blend scallions and ginger into ground beef, then form into meatballs and roast until tender. While they’re still hot from the oven, we toss them in a blend of soy glaze and chili sauce for spicy, sweet, and savory notes. They’re served over a stir-fry of tender bell pepper, carrots, green beans, and citrusy ponzu sauce, then sprinkled with sesame seeds for nutty crunch.

Tags:Calorie SmartSpicy
Allergens:WheatFishSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 thumb

Ginger

1 unit

Bell Pepper

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat)

6 ounce

Green Beans

4 ounce

Shredded Carrots

12 milliliters

Ponzu Sauce

(ContainsWheat, Fish, Soy)

1 tablespoon

Sesame Seeds

4 tablespoon

Sweet Soy Glaze

(ContainsWheat, Soy)

1 ounce

Sweet Thai Chili Sauce

Not included in your delivery

Salt

Pepper

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate55 g
Sugar32 g
Dietary Fiber6 g
Protein33 g
Cholesterol110 mg
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince or grate ginger. Trim green beans if necessary. Halve, core, and thinly slice bell pepper into strips.

2

• In a large bowl, combine beef*, panko, scallion whites, half the ginger, salt (we used ¾ tsp salt), and pepper. (Use 1½ tsp salt for 4 servings.) • Form mixture into 10-12 (20-24 for 4) 1½-inch meatballs. Spread out on a baking sheet. • Bake on top rack until meatballs are browned and cooked through, 14-16 minutes.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and bell pepper; cook, stirring occasionally, until browned and tender, 4-5 minutes. • Add carrots; cook, stirring, until slightly softened, 1-2 minutes. Season generously with salt and pepper.

4

• Add ponzu, half the sesame seeds (save the rest for serving), remaining ginger, and 1 TBSP butter (2 TBSP for 4 servings) to pan with veggies. • Cook, stirring, until ginger is fragrant and butter has melted, 1 minute. Season with salt and pepper. • Remove pan from heat; keep covered.

5

• In a second large microwave-safe bowl, combine sweet soy glaze with chili sauce; microwave until just warmed through, 30 seconds. • Once meatballs are fully cooked, carefully add to bowl and toss with sauce to coat.

6

• Divide veggie stir-fry between plates or shallow bowls; top with meatballs and any remaining sauce. Sprinkle with scallion greens and remaining sesame seeds. Serve.